Vegan Ranch Dressing
Servings: 6
Calories: 150kcal
Ingredients
- 1 tablespoon unsweetened plant-based milk of choice
- 1/4 teaspoon apple cider vinegar*
- ½ cup (112g) vegan mayo**
- 1 tablespoon freshly squeezed lemon juice, more as needed
- 1 large or 2 small garlic cloves, crushed with a press or grated
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ tablespoon nutritional yeast
- Scant ¼ teaspoon sea salt
- Freshly cracked black pepper
- 2 tablespoons finely minced chives (or scallions)
- 2 teaspoons of chopped fresh dill (1 tablespoon if you love dill)
Instructions
- Combine the milk and vinegar in a medium bowl, and set aside for a few minutes so it can curdle a bit (like buttermilk).
- To the bowl, add the mayo, lemon juice, garlic, mustard, onion powder, nutritional yeast, salt, several cracks of pepper, scallions, and dill. Whisk the dressing until well combined and relatively smooth.
- Taste for seasonings, adding more salt or pepper as desired, or more lemon juice or apple cider vinegar for acidity. I sometimes add an extra teaspoon of lemon juice and a pinch of salt.
- If the dressing is too sharp for your taste, add a tablespoon of unsweetened vegan yogurt and stir to combine.
- Chill the dressing (my preference), or serve now. Store leftovers in an airtight jar for a week, or longer.
Notes
* If you don't have ACV, use distilled white vinegar.
** Our preferred brand of vegan mayo is Follow Your Heart Original Vegenaise.